Did I ever mention that I'm going back to school? I'm pursuing a M.S. in Food Science at Chapman University! I was supposed to begin in the fall, but I decided to start early with summer school. I'm taking a class entitled Food Flavors on Saturdays. It's an interesting, yet unconventional class and allows me to apply my chemistry background to my liking.
It's such an exciting time in my life right now. Some of the most important people in my life are beginning new chapters in their lives as well. This fall my sig-o is going to Pharmacy school at USC and my sister just graduated high school and will be continuing her education NYU in the fall!
I recently found this blog "HowDoesShe". It's a blog collaboration of three mothers who love crafting and cooking. When I saw these mini lemon meringue cupcakes on their site, I knew I had to make them. I love all things sour and tangy, among other flavors. These were just my cup of tea. After making them, I only wished I made them the full size cupcake.
Enjoy and stay healthy!
Mini Lemon Meringue Cupcakes adapted from HowDoesShe
1½ cups flour ½ teaspoon baking powder 1/4 teaspoon salt ½ cup buttermilk 1 tablespoon lemon juice 2 sticks (8 ounces) unsalted butter, softened 1-2/3 cups sugar, plus more for decorating
1. Position a rack in the center of the oven and preheat to 350°. Line mini-muffin pans with paper liners. In a medium bowl, combine the flour, baking powder and salt. In a separate bowl, combine the buttermilk and lemon juice.
2. Using an electric mixer, beat the butter on high speed until creamy, about 1 minute. Add 1 cup sugar and the lemon peel and beat until fluffy, about 5 minutes. Add the 2 eggs, one at a time, and beat until combined, scraping down the sides between additions. On low speed, beat in a third of the dry ingredients, then a third of the buttermilk mixture. Repeat, alternating ingredients, until the batter is smooth.
3. Spoon the batter into each liner, about three-quarters full. Bake until a toothpick comes out clean, about 20 minutes. Let cool on a rack.Lemon Curd 3 lemons 1 1/2 cups sugar 1/4 pound unsalted butter, room temperature 4 extra-large eggs 1/2 cup lemon juice (3 to 4 lemons) 1/8 teaspoon kosher salt
1. Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
2. Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
3. Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. Remove from the heat and cool or refrigerate.
6 tbsp. white sugar
1. In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form.
Spread the lemon curd on the baked cakes. If you like, you could inject the curd straight into the cake with a piping bag and a medium sized tip. Pipe the meringue onto the cake. Place the assembled cakes on a cookie sheet and place under the broiler until the meringue has browned slightly.